New Zealand-Inspired Smoked Salmon Eggs Benedict with Zesty Lemon Hollandaise
Discover a scrumptious brunch recipe that brings the flavors of New Zealand to your table with this gourmet take on classic Eggs Benedict, served with smoked salmon and zesty lemon hollandaise sauce.
Allergens
Eggs, Dairy (in hollandaise sauce)
Ingredients
- 8 large eggs 16 slices of smoked salmon (preferably New Zealand
- sourced) 4 English muffins, split and toasted
- 4 tbsp unsalted butter, softened 1/2 cup freshly grated Parmesan cheese 1 recipe for Zesty Lemon Hollandaise (see below)
Instructions
- Fill a large saucepan with water and bring to a simmer over medium heat.
- Crack 8 eggs into separate ramekins or bowls, then gently slide each egg into the simmering water.
- Poach the eggs for 3 4 minutes until the whites are set but yolks remain slightly runny.
- Meanwhile, assemble the Eggs Benedict: place a slice of smoked salmon on each half of the toasted English muffins.
- Top with a poached egg, then sprinkle with Parmesan cheese.
- Reheat the hollandaise sauce and pour over each serving.
- Serve immediately and enjoy!
Chef’s Insight
Use freshly ground black pepper for added flavor.
Notes
For best results, use fresh, high-quality ingredients.